Stew Beef Recipes

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Stew Beef and Rice

Onions, peppers, garlic, and oregano are slowly cooked with beef to create one hearty meal.

Prep: 15min

Total: 1h45min

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds beef chuck (or round), cut into approx. 2-inch chunks
• 2 cups thinly sliced or diced onion (about 1 large onion)
• 1 1/2 cups green bell pepper thinly sliced or diced (about 1 large pepper)
• 4 garlic cloves, minced/grated
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 cups beef stock
• 1 bay leaf
• 1/4 cup cold water
• 3 tablespoons cornstarch
• additional salt and pepper to taste
• 4 cups cups cooked rice

Instruction:

1. Heat a large pot or skillet over medium heat. Add vegetable oil. When oil is hot, add beef. Lightly brown beef chunks on all sides. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes. Stir in garlic, dried oregano, salt and pepper. Continue to cook for 2 minutes stirring occasionally.
2. Stir in beef stock and bay leaf; bring to a low simmer. Cover and simmer over low heat until beef is tender, about 1 1/2-2 hours.* Remove a portion of the beef; shred apart then return to stew. (A potato masher could also be used to mash the meat apart while in the pot.)
3. Add cold water to a small measuring cup or mixing bowl. Whisk in cornstarch until thoroughly blended. Slowly stream cornstarch mixture into stew, stirring until combined. Simmer for another 15 minutes. Stew will thicken. Salt and pepper to taste.
4. Serve warm over cooked rice.

Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Total: 3h30min

Yield: 6

Nutrition Facts: servingSize , calories 539, Fat 18g, Carbohydrate 32g, Protein 54g, Saturated Fat 6g, unSaturated Fat , Sugar 8g, Fiber 4g, Sodium 1189mg, Cholesterol 143mg

Ingredients:

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instruction:

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Mom’s Slow Cooker Beef Stew

Mom’s best ever slow cooker beef stew recipe cooked to perfection with dry red wine, plenty of garlic & herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!

Prep: 20min

Total: 440min

Yield: 6

Serving Size: 1 serving (based on 6)

Nutrition Facts: servingSize 1 serving (based on 6), calories 410 kcal, Fat 14.5 g, Saturated Fat 4.8 g, Carbohydrate 22 g, Fiber 3.8 g, Sugar 5.1 g, Protein 39.6 g

Ingredients:

• 1 tablespoon olive oil
• 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
• Freshly ground salt and pepper
• 1 1/2 cups beef broth (or beef bone broth)
• 1 cup dry red wine (or sub extra beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Lots of freshly ground black pepper
• 6 garlic cloves, minced
• 1 large yellow onion, cut into chunks
• 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
• ¼ cup all purpose flour (or sub all purpose gluten free flour)
• 1 cup frozen peas

Instruction:

1. Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
2. Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
3. Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.

Slow Cooker Beef Tips

Slow cooker beef tips are great on top of mashed potatoes or rice. Throw beef stew meat and gravy in a Crockpot and dinner is done.

Prep: 10min

Serving Size: 2 oz

Nutrition Facts: servingSize 2 oz, calories 56 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 792 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 2 lbs beef tips (or stew meat)
• 1 packet onion soup mix
• 1 onion (sliced)
• 24 oz beef gravy

Instruction:

1. Put all ingredients into your slow cooker and stir together so meat is coated.
2. Cover and cook on low for 6-8 hours until beef is cooked through and falling apart when picked up with a fork.
3. Serve over mashed potatoes, noodles or rice.

The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!

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